Renwick Hospitality Group is seeking a visionary Corporate Chef to join its executive team. This leadership role is responsible for overseeing all kitchen operations, setting culinary standards, and driving innovation across the organization. As a key figure within Renwick Hospitality Group, the Corporate Chef will inspire and guide teams while fostering strong partnerships with leadership at all locations to enhance the overall guest experience.

Key Responsibilities

Menu Development

• Collaborate with Carsten and chefs to develop seasonal food menus that align with Renwick standards, incorporating seasonal and guest-driven selections. All menus will be updated three times a year, with minimal changes in the fall and winter.

• Collaborate with Carsten and chefs to develop holiday food menus that reflect Renwick standards. All properties' holiday menus must be finalized eight weeks before the holiday, with a photoshoot completed with Nick within the same timeline.

• Work with front-of-house leadership to coordinate seasonal menu updates, ensuring food and cocktail menus flip on the same day.

• Work with the front-of-house to finalize and photograph all menus one month before the change, with updates staggered four days apart per property.

• Implement seasonal menu updates across all properties within the following timelines:

  • Spring: Between the last day of March and the first day of April.

  • Summer: During the last two weeks of June.

  • Fall: During the last two weeks of September.

• Ensure team inclusion in menu development, fostering creativity and professional growth among bar staff.

Recipe Management & Standardization

• Reorganize all prep recipes, converting measurements to grams for consistency and precision.

• Standardize all recipes across properties using Renwick’s designated format. Ensure chefs utilize both hard-copy recipe books and an organized digital recipe database.

• Ensure updated menu descriptions are distributed to all staff one week prior to seasonal menu launches.

Training, Staff Development & Operational Oversight

• Develop a structured training program to enhance technical skills across all kitchen teams.

• Work one on-site shift at each property bi-weekly to oversee kitchen performance and ensure proper execution within service flow.

• Conduct bi-weekly kitchen meetings with management to review operational notes from the past two weeks.

• In collaboration with the front-of-house, conduct bi-weekly walkthroughs of all property kitchens and bars, inspecting bars, kitchens, pantries, storage areas, refrigeration units (walk-in, reach-in, and lowboy), ice machines, kitchen and bar smallwares (blenders, Robot Coupes, mixers, etc.), and warewashing machines.

• Maintain a yearly CapEx sheet for each property in partnership with the Director of Bars.

• Provide leadership support for shift coverage to maintain operational continuity during absences.

Department of Health Inspection Oversight

• Ensure chefs and general managers complete twice-daily Department of Health checklists. Keep all lists up-to-date for all food and beverage areas, including kitchens, bars, storage areas, and market/bodega spaces.

• Conduct monthly mock Department of Health inspections with the Director of Bars, providing ownership with detailed reports.

• Ensure all management, including front-of-house (FOH) and back-of-house (BOH) teams, hold valid food handler permits. This requirement extends to lead bartenders and cooks.

Inventory Management & Cost Control

• Review and approve all orders at designated sites to ensure purchasing efficiency and cost control.

• Conduct quarterly audits of food purchases, negotiating pricing with purveyors to secure the best rates and drive costs down across all properties.

• Manage all invoicing in Foodager and House systems across all properties, ensuring clean and organized records with a single item per line. All invoices must be fully processed by Tuesday evening for the prior week.

• Oversee monthly audits in Foodager and House, finalizing reports by the 5th of each month for the previous month-end.

Financial Performance

• Lead efforts to achieve financial goals for kitchen operations, ensuring revenue expectations are met across all venues.

• Maintain a food cost target of 28% across all properties.

• Ensure kitchen operating supply lines align with budget and forecast projections.

• Oversee all kitchen-related portions of internal weekly P&L reviews across properties.

Renwick Hospitality Group is committed to cultivating the next generation of hospitality leaders. We value experience, tenacity, and dedication, selecting individuals who embody these qualities to drive excellence across our organization. Our leadership team is built on a foundation of continuous growth, innovation, and a passion for creating exceptional guest experiences.